{"product_id":"kouhei-shinmatsu-zdp-189-nakiri-silver-170mm","title":"Kouhei-Shinmatsu ZDP-189 Nakiri Silver 170mm (6.7\")","description":"\u003cp\u003e\u003cstrong\u003eKouhei-Shinmatsu ZDP-189\u003c\/strong\u003e \u003cstrong\u003eNakiri Silver 170mm (6.7\")\u003c\/strong\u003e comes as the culmination of a decade’s worth of expertise gained through selling and working with knives on our part, and the knowledge and mastery of Japanese knife forging passed down through generations within the Suncraft smithy.\u003c\/p\u003e\n\u003cp\u003eZDP-189 steel knives are \u003cstrong\u003eextremely rare\u003c\/strong\u003e and are \u003cstrong\u003emade by Suncraft specifically for SharpEdge\u003c\/strong\u003e. It is a special powder steel, the production of which is extremely expensive and complex, so availability is extremely limited.\u003c\/p\u003e\n\u003cp\u003eDue to our continued and successful collaboration with Suncraft, we decided to honor the founders of the smithy by naming this line of knives after them: Kouhei (\u003cspan\u003e耕平)\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eKawashima, who started Suncraft more than 70 years ago, and his father, Shinmatsu (\u003cspan\u003e新松)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eZDP-189 steel has stood the test of time as the ultimate kitchen knife steel and remains a favorite among professional chefs, as well as aspiring home cooks. Therefore, we felt it was appropriate that this nakiri was forged out of the most hard-core (literally) steel! Coming in at 65-67 HRC on the Rockwell scale, these knives are easily one of the hardest knives on offer, so their edge retention is second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn combination with the \u003cstrong\u003esubtle hammered finish\u003c\/strong\u003e (\u003c\/span\u003e\u003cem\u003etsuchime\u003c\/em\u003e\u003cspan\u003e)\u003c\/span\u003e\u003cspan\u003e adorning the blade and the beautiful \u003cstrong\u003eoctagon\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003erosewood handle\u003c\/strong\u003e\u003cspan\u003e, these qualities make this nakiri a sure winner!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eNakiri is a traditional Japanese knife with a square, thin blade and a deep, flat belly. Since the entire flat edge of the knife touches the cutting board at once, in one clean, vertical movement, there is no need for a horizontal pull or push. This also means that you won’t be turning the vegetable into an “accordion” of pieces still clinging together by a thread. Due to its characteristics, it’s mostly intended to be used for chopping veg, but you can still use it as a good all-rounder in the kitchen.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis knife was forged out of ZDP-189 steel, which falls into the powder steel category. The ZDP-189 steel has gained a reputation as one of the most technologically advanced steels in Japanese knifemaking, due to its unique characteristics. The carbon (C) content is around 3%, meaning it can be treated to extreme hardness (65-67 HRC), which results in extended sharpness retention. ZDP-189 steel is also highly corrosion resistant due to its high chromium (Cr) content of 20%. Because of its composition, though, it can be hard to treat and forge, so it can only be entrusted to the most experienced blacksmiths.\u003c\/p\u003e\n\u003cp\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. Heat treatment produces steel with a hardness of 65-67 HRC.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eRead more on \u003ca title=\"Steel: The Heart of Japanese knives\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSteel: The Heart of Japanese knives\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe technique used to laminate this blade is called san-mai. The core of the blade, which is made of harder (and subsequently more fragile) steel, is sandwiched between two layers of softer steel. This results in a blade that is more flexible, and therefore less prone to breakage and other outside factors.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→\u003c\/strong\u003e\u003cspan\u003e Read more on \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade construction: Lamination\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade. During use, double-bevel knives slide downwards towards the cutting board without swerving to the side. This results in fluid, even cuts. Double-bevel blades are also much easier to maintain, as they are much easier to sharpen than single-bevel blades.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e→\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eRead more on \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eBlade Geometry\u003c\/a\u003e.\u003cb\u003e\u003c\/b\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003e\u003ca title=\"Blade construction: Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e\u003c\/a\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe upper part of the blade was treated with hammer blows, which resulted in an intricate\u003cb\u003e \u003c\/b\u003e\u003ci\u003etsuchime \u003c\/i\u003e(hammered) finish. The lower half is polished down to the hairline, which is the curvy line marking the border between the laminated part of the blade\u003ci\u003e (jigane)\u003c\/i\u003e\u003cspan\u003e and its core (\u003cem\u003ehagane\u003c\/em\u003e). The kanji on the blade reads \u003cstrong\u003e“Kouhei-Shinmatsu 耕平新松\",\u003c\/strong\u003e paying homage to the founders of the Suncraft smithy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e→ Read more on \u003ca title=\"Blade construction: Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade construction: Blade finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eTraditional \u003cstrong\u003erosewood\u003c\/strong\u003e Japanese (Wa) handle with a black \u003cstrong\u003epakka wood\u003c\/strong\u003e ferrule. Its \u003cstrong\u003eoctagonal\u003c\/strong\u003e shape makes it especially ergonomic and comfortable to use in either hand.\u003c\/p\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":47525522800986,"sku":"180106251594","price":325.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Kouhei-ShinmatsuZDP-189NakiriSilver170mm_180106251594_1_7749a9c7-35e8-4074-9043-eeaf874b61f2.jpg?v=1756725171","url":"https:\/\/sharpedgeshop.com\/products\/kouhei-shinmatsu-zdp-189-nakiri-silver-170mm","provider":"SharpEdge","version":"1.0","type":"link"}